Orange-Almond Chicken-&-Cabbage Bowls

By Chez_Alexander

Ingredients

• 2 navel oranges
• 1 (12-oz.) pkg. shredded coleslaw mix (about 3 cups)
• 4 ounces shredded boneless, skinless rotisserie chicken breast
• 3 tablespoons toasted sliced almonds
• 2 green onions, thinly diagonally sliced
• 3 tablespoons sesame-ginger salad dressing (such as Newman's Own)

Preparation

Step 1

1. Peel and section the oranges over a bowl; reserve sections. Squeeze membranes over bowl; reserve juice for another use. Discard membranes.

2. Divide orange sections, coleslaw mix, chicken, almonds, and green onions between 2 shallow bowls. Drizzle dressing evenly over each serving.

Makes two bowls.